Watercress and Radish Salsa
I am in love with this watercress and radish salsa. I guess it's more of a salad with the addition of the radish and watercress, but it pairs so perfectly with the slices if avocado and home-made tortillas.
Servings 4 servings
Calories 15kcal
Ingredients
- 3 Roma tomatoes large
- 2 - 4 Serrano peppers
- 1 bunch Watercress roughly chopped
- 6 Red radishes cut into matchsticks
- 3 Mexican spring onions white part only, chopped, cebollitas
Instructions
- Heat a griddle or cast iron pan to high heat. Place tomatoes and serrano peppers on griddle until they become soft and slightly blackened, about 5 min.
- Flip peppers, tomatoes, and continue to char for another 5 minutes.
- Remove ingredients from griddle and set aside.
- Start grinding the peppers in the molcajete one at a time. Once the desired consistency is reached, add the tomatoes one by one and keep grinding. Set aside
- If you do not have a molcajete you can use a blender or food processor. Simply place the charred tomatoes and peppers in the machine and pulse until the desired consistency is reached. Set aside.
- Add radish, watercress, and spring onion to the tomato and serrano salsa. Season with salt and pepper.
- Serve with avocado slices and warm tortillas.
Notes
Yields about 2 cups. Mexican spring onions are very different from scallions. They have a bulbous ending and a very long green stem. See ingredient picture above. Feel free to add more serranos if you want this to be spicier.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg